Name: Shahi Pindi Chhole recipe by Kriti Arora at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Soaked Chickpeas 250gm; Tea leaves 2 tablespoons; Bay leaves 2 no.; Cloves 4; Cinnamon 2 sticks; Green Cardamom 4; Black Cardamom 1; Salt 1 tablespoon; Red chilli powder 1 teaspoon; Jeera powder 1 teaspoon; Anardana 1 teaspoon; Amchoor 1 teaspoon; Kasoori methi 1 teaspoon; Black salt 1 teaspoon; Cooking oil 3 tablespoon; Chopped ginger 1 tablespoon; Pounded garlic 3; Ajwain 1 teaspoon; Slit green chilli 2; Onion rings for garnish; Tomato rings for garnish

Ingredients Serving: 4

Soaked Chickpeas 250gm
Tea leaves 2 tablespoons
Bay leaves 2 no.
Cloves 4
Cinnamon 2 sticks
Green Cardamom 4
Black Cardamom 1
Salt 1 tablespoon
Red chilli powder 1 teaspoon
Jeera powder 1 teaspoon
Anardana 1 teaspoon
Amchoor 1 teaspoon
Kasoori methi 1 teaspoon
Black salt 1 teaspoon
Cooking oil 3 tablespoon
Chopped ginger 1 tablespoon
Pounded garlic 3
Ajwain 1 teaspoon
Slit green chilli 2
Onion rings for garnish
Tomato rings for garnish

Instructions

Prepare a packet in a muslin cloth. Put tea leaves and all whole spices ( cinnamon, cardamom, cloves, bay leaf etc).
Boil the soaked chickpeas in 1/2 litre water, cloth bag and 1/2 tablespoon of salt for 20 minutes.
After boiling, strain the chickpeas and keep the water aside.
Put chickpeas in a pan. Sprinkle all the powdered spices ( red chilli powder, amchur, Anardana, jeera powder, dry coriander powder, Kasuri methi etc.) properly and don't mix. Keep it aside
Heat oil in a pan. Add ajwain, chopped ginger, slit green chillies and pounded garlic and cook it properly.
Now put this hot and aromatic oil with ginger, garlic, ajwain and chilli over the chickpeas and spices.
Now put it on the flame. Add remaining water in it, stir it and allow it to cook. Turn off the flame
Shahi Pindi Chhole is ready. Serve it with onion and tomato rings, garnished with slit green chillies.

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